Butterscotch Cream Pie

Filling for 9-inch pie
1 cup brown sugar, packed
1/4 cup cornstarch
1/2 teaspoon salt
1 cup water
1 2/3 cups milk
1/3 cup butter
3 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract

Filling for 8-inch pie
3/4 cup brown sugar, packed
3 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup water
1 1/4 cups milk
1/4 cup butter
2 egg yolks, slightly beaten
1 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Mix in saucepan brown sugar, cornstarch and salt. Gradually stir in water and milk. Add butter. Cook over medium heat until mixture thickens and boils. Boil 1 minute.

Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly.

Remove from heat. Blend in vanilla extract. If pie is to be finished with meringue instead of Whipped Cream Topping, pour immediately into baked pie shell. Spread meringue lightly on top, sealing to edge of crust to prevent shrinking. Bake for 8 to 10 minutes or until delicately browned. Let cool at room temperature.

Whipped Cream Topping
Instead of using meringue, this pie may be chilled thoroughly and topped with sweetened whipped cream. Decorate with toasted nuts, if desired.